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1 00:00:01,040 00:00:02,920 MAEVE O'MEARA: This week on The Chefs' Line, MAEVE O'MEARA: This week on The Chefs' Line,
2 00:00:03,120 00:00:07,040 the professionals from Perth restaurant El Publico the professionals from Perth restaurant El Publico
3 00:00:07,240 00:00:10,640 are up against four home cooks who think they've got what it takes are up against four home cooks who think they've got what it takes
4 00:00:10,840 00:00:12,400 to beat the chefs at their own game. to beat the chefs at their own game.
5 00:00:12,600 00:00:14,960 I'm pretty confident. I think I can win. I'm pretty confident. I think I can win.
6 00:00:15,160 00:00:19,160 The home cooks will showcase their best take on Mexican cuisine The home cooks will showcase their best take on Mexican cuisine
7 00:00:19,360 00:00:22,000 as they battle against El Publico's chain of command, as they battle against El Publico's chain of command,
8 00:00:22,200 00:00:25,920 starting with the apprentice chef right up to the head chef. starting with the apprentice chef right up to the head chef.
9 00:00:26,120 00:00:27,640 MAN: I am a competitive guy. MAN: I am a competitive guy.
10 00:00:27,880 00:00:31,080 If you don't challenge yourself, then why are you in the game? What's the point? If you don't challenge yourself, then why are you in the game? What's the point?
11 00:00:31,280 00:00:32,560 It's the ultimate food fight It's the ultimate food fight
12 00:00:32,760 00:00:34,680 to discover if delicious, home-cooked meals... to discover if delicious, home-cooked meals...
13 00:00:34,880 00:00:36,560 MAN: Wow! This is next level. MAN: Wow! This is next level.
14 00:00:36,760 00:00:39,160 ..can beat the refinement of a restaurant dish... ..can beat the refinement of a restaurant dish...
15 00:00:39,360 00:00:41,000 MAN 2: They nailed that flavour combination. MAN 2: They nailed that flavour combination.
16 00:00:41,200 00:00:42,680 It's just really, really nice. It's just really, really nice.
17 00:00:42,880 00:00:46,160 ..judged by executive chef Dan Hong, ..judged by executive chef Dan Hong,
18 00:00:46,360 00:00:48,240 renowned chef Mark Olive renowned chef Mark Olive
19 00:00:48,440 00:00:50,760 and food writer Melissa Leong. and food writer Melissa Leong.
20 00:00:50,960 00:00:52,880 So, let's cook! So, let's cook!
21 00:00:53,080 00:00:54,960 Which home cook has what it takes Which home cook has what it takes
22 00:00:55,160 00:00:57,520 to make it to the end of the chefs' line? to make it to the end of the chefs' line?
23 00:01:08,280 00:01:10,760 The week gets started with four talented home cooks The week gets started with four talented home cooks
24 00:01:10,960 00:01:13,320 who specialise in Mexican cuisine - who specialise in Mexican cuisine -
25 00:01:13,520 00:01:16,320 38-year-old carpenter from Sydney, David... 38-year-old carpenter from Sydney, David...
26 00:01:16,520 00:01:18,720 Welcome to Davo's fiesta! Welcome to Davo's fiesta!
27 00:01:18,920 00:01:21,400 I think Mexican food was the first sort of cuisine I think Mexican food was the first sort of cuisine
28 00:01:21,600 00:01:23,400 that was far from anything that was far from anything
29 00:01:23,600 00:01:25,800 that I'd tasted before, and it just really stuck with me. that I'd tasted before, and it just really stuck with me.
30 00:01:26,000 00:01:29,240 ..business services consultant and mother from Perth, Jo... ..business services consultant and mother from Perth, Jo...
31 00:01:29,440 00:01:33,520 My passion for Mexican cooking comes from my partner, Mark. My passion for Mexican cooking comes from my partner, Mark.
32 00:01:33,720 00:01:35,600 His family is Latin American, His family is Latin American,
33 00:01:35,800 00:01:38,000 so that's where my love of it comes from. so that's where my love of it comes from.
34 00:01:39,400 00:01:43,160 ..a 33-year-old originally from Mexico City, Flor... ..a 33-year-old originally from Mexico City, Flor...
35 00:01:43,360 00:01:45,400 ALL: Hola, Flor! ALL: Hola, Flor!
36 00:01:45,600 00:01:47,160 I love Mexican cooking I love Mexican cooking
37 00:01:47,360 00:01:50,240 because I think every family puts their secret ingredient. because I think every family puts their secret ingredient.
38 00:01:50,440 00:01:52,200 ..and Californian mother-of-one Becky. ..and Californian mother-of-one Becky.
39 00:01:52,400 00:01:54,040 Oh, good chopping! Oh, good chopping!
40 00:01:54,240 00:01:56,960 I was born and raised in Northern California. I was born and raised in Northern California.
41 00:01:57,160 00:01:59,680 There's a huge Hispanic community there There's a huge Hispanic community there
42 00:01:59,880 00:02:01,960 and tons of amazing Mexican food. and tons of amazing Mexican food.
43 00:02:03,000 00:02:06,120 Good evening and welcome to The Chefs' Line. Good evening and welcome to The Chefs' Line.
44 00:02:06,320 00:02:09,160 Who thinks they can out-cook a chef from a restaurant here? Who thinks they can out-cook a chef from a restaurant here?
45 00:02:09,360 00:02:12,000 MELISSA LEONG: Ooh! ALL: Whoa! MELISSA LEONG: Ooh! ALL: Whoa!
46 00:02:12,200 00:02:14,800 Flor, how did you learn to cook? Flor, how did you learn to cook?
47 00:02:15,000 00:02:17,960 I learned how to cook since I was a child. I learned how to cook since I was a child.
48 00:02:18,160 00:02:20,680 My mum and my grandma taught me. My mum and my grandma taught me.
49 00:02:20,880 00:02:23,800 Your cooking is about to face a test. Your cooking is about to face a test.
50 00:02:24,000 00:02:27,360 This week, you'll be cooking against the chefs' line This week, you'll be cooking against the chefs' line
51 00:02:27,560 00:02:30,360 from Mexican restaurant El Publico. from Mexican restaurant El Publico.
52 00:02:33,400 00:02:35,280 El Publico is known for being El Publico is known for being
53 00:02:35,480 00:02:38,160 a fashionable and unique Mexican restaurant. a fashionable and unique Mexican restaurant.
54 00:02:38,400 00:02:43,120 We need to get that pork ready for the next leg to go in as well. Yes, Chef. We need to get that pork ready for the next leg to go in as well. Yes, Chef.
55 00:02:43,320 00:02:45,720 The team is led by the talented head chef Tommy Payne. The team is led by the talented head chef Tommy Payne.
56 00:02:45,920 00:02:48,480 Here at El Publico, we try and do a traditional style Here at El Publico, we try and do a traditional style
57 00:02:48,680 00:02:51,160 of Mexican cuisine with a modern twist. of Mexican cuisine with a modern twist.
58 00:02:51,360 00:02:53,880 This is El Publico's carne apache with papitas. This is El Publico's carne apache with papitas.
59 00:02:54,080 00:02:56,880 That is fresh, sexy, smoky. That is fresh, sexy, smoky.
60 00:02:57,080 00:02:59,840 I love Mexican food because of the chilli, the lime, I love Mexican food because of the chilli, the lime,
61 00:03:00,040 00:03:02,560 the freshness, the complexity of the dishes. the freshness, the complexity of the dishes.
62 00:03:02,760 00:03:05,160 It really is one of the world's great cuisines. It really is one of the world's great cuisines.
63 00:03:05,360 00:03:09,280 Regarded as one of Perth's coolest and most respected restaurants, Regarded as one of Perth's coolest and most respected restaurants,
64 00:03:09,480 00:03:12,280 their chefs' line will be tough to beat. their chefs' line will be tough to beat.
65 00:03:12,480 00:03:15,680 Welcome, El Publico, and welcome, Head Chef Tommy, Welcome, El Publico, and welcome, Head Chef Tommy,
66 00:03:15,880 00:03:17,280 to you and your chefs' line. to you and your chefs' line.
67 00:03:17,520 00:03:20,400 Thanks, Dan. Tommy, can you please introduce your chefs' line? Thanks, Dan. Tommy, can you please introduce your chefs' line?
68 00:03:20,600 00:03:22,760 Sure. Aaron, junior chef. Sure. Aaron, junior chef.
69 00:03:22,960 00:03:25,480 Chris, station chef. Gianni, sous-chef. Chris, station chef. Gianni, sous-chef.
70 00:03:25,680 00:03:27,600 Myself, Tommy Payne, head chef. Myself, Tommy Payne, head chef.
71 00:03:27,800 00:03:30,560 So, first to cook this week is junior chef Aaron. So, first to cook this week is junior chef Aaron.
72 00:03:30,760 00:03:32,640 Aaron, please step up. Aaron, please step up.
73 00:03:32,840 00:03:34,960 You are first to face the four home cooks. You are first to face the four home cooks.
74 00:03:35,160 00:03:36,720 Aaron, how are you feeling? Aaron, how are you feeling?
75 00:03:36,920 00:03:38,880 Pretty nervous. (CHUCKLES) Pretty nervous. (CHUCKLES)
76 00:03:39,120 00:03:41,520 What do you think of your competition? I haven't met them. What do you think of your competition? I haven't met them.
77 00:03:41,720 00:03:42,800 Hi! Hi!
78 00:03:43,040 00:03:45,720 (LAUGHTER) Hey! They look pretty cool. (LAUGHTER) Hey! They look pretty cool.
79 00:03:45,920 00:03:47,680 (LAUGHTER) (LAUGHTER)
80 00:03:47,880 00:03:52,760 And now to find out what dish you'll be cooking tonight. And now to find out what dish you'll be cooking tonight.
81 00:03:52,960 00:03:55,480 We want to see your best... tacos! We want to see your best... tacos!
82 00:03:55,680 00:03:58,280 Yes! This is going to be awesome! Yes! This is going to be awesome!
83 00:03:59,320 00:04:02,280 Tacos are one of the best-known street foods in the world. Tacos are one of the best-known street foods in the world.
84 00:04:02,480 00:04:04,680 An absolute staple in Mexico, An absolute staple in Mexico,
85 00:04:04,880 00:04:07,560 they're a blend of protein, salad and salsa they're a blend of protein, salad and salsa
86 00:04:07,760 00:04:10,280 wrapped up in a tortilla flatbread. wrapped up in a tortilla flatbread.
87 00:04:10,480 00:04:13,000 So, picking the best plate will be one of us. So, picking the best plate will be one of us.
88 00:04:13,200 00:04:16,520 Tonight, our blind-tasting judge is Mark. Tonight, our blind-tasting judge is Mark.
89 00:04:16,720 00:04:19,360 Mm, tacos! Bring on the tasty tacos! Mm, tacos! Bring on the tasty tacos!
90 00:04:19,560 00:04:22,040 Mark will taste and judge the tacos Mark will taste and judge the tacos
91 00:04:22,240 00:04:26,760 not knowing whether they're served by a home cook or the restaurant. not knowing whether they're served by a home cook or the restaurant.
92 00:04:26,960 00:04:29,760 You all have two hours to get your plates on the pass, You all have two hours to get your plates on the pass,
93 00:04:29,960 00:04:31,240 so let's cook! so let's cook!
94 00:04:31,440 00:04:34,760 (APPLAUSE) (APPLAUSE)
95 00:04:44,760 00:04:47,520 DAVID: I am doing tri-tip tacos. DAVID: I am doing tri-tip tacos.
96 00:04:47,720 00:04:49,400 It'll be tri-tip beef. It'll be tri-tip beef.
97 00:04:49,600 00:04:54,480 I've got a dry rub going on here with an assortment of spices. I've got a dry rub going on here with an assortment of spices.
98 00:04:54,680 00:04:56,640 I coat the beef in that and then I sear it I coat the beef in that and then I sear it
99 00:04:56,840 00:04:58,520 in a really hot pan on the stove top. in a really hot pan on the stove top.
100 00:04:58,720 00:05:00,400 And then I slide it into the oven to cook And then I slide it into the oven to cook
101 00:05:00,600 00:05:02,680 until I think the beef is ready. until I think the beef is ready.
102 00:05:02,880 00:05:04,560 The beef tonight has to be medium-rare The beef tonight has to be medium-rare
103 00:05:04,760 00:05:06,240 if not a little bit more rare than medium. if not a little bit more rare than medium.
104 00:05:06,440 00:05:09,760 To go with the tri theme, I'm doing three types of salsa. To go with the tri theme, I'm doing three types of salsa.
105 00:05:09,960 00:05:12,120 What are the three different salsas? What are the three different salsas?
106 00:05:12,360 00:05:15,120 Um, the first salsa is just your standard pico de gallo. Yeah. Um, the first salsa is just your standard pico de gallo. Yeah.
107 00:05:15,360 00:05:18,400 The second one is a hot sauce I make at home, which is a pineapple and habanero. The second one is a hot sauce I make at home, which is a pineapple and habanero.
108 00:05:18,600 00:05:22,160 And then the third one will be my version of a chocolate mole. And then the third one will be my version of a chocolate mole.
109 00:05:22,360 00:05:24,720 Oh. So, how many ingredients are in this mole? Oh. So, how many ingredients are in this mole?
110 00:05:24,920 00:05:26,760 There's carrot to give it a nice, rich flavour. There's carrot to give it a nice, rich flavour.
111 00:05:26,960 00:05:28,600 So, you roast that down a little bit in the pan. So, you roast that down a little bit in the pan.
112 00:05:28,800 00:05:30,240 Onion. There's the tomato pulp. Onion. There's the tomato pulp.
113 00:05:30,440 00:05:32,880 And then I just use a cocoa powder instead of a Mexican chocolate. And then I just use a cocoa powder instead of a Mexican chocolate.
114 00:05:33,080 00:05:34,440 OK. And then almond meal. OK. And then almond meal.
115 00:05:34,640 00:05:36,600 What are you worried about here? Time. What are you worried about here? Time.
116 00:05:36,800 00:05:38,960 Time? Well, look, I'm going to leave you to it. Time? Well, look, I'm going to leave you to it.
117 00:05:39,160 00:05:40,720 Wish me luck, Dan. Wish me luck, Dan.
118 00:05:43,800 00:05:47,600 Jo, what version of tacos are you making tonight? Jo, what version of tacos are you making tonight?
119 00:05:47,800 00:05:50,080 JO: I'm doing a pulled beef JO: I'm doing a pulled beef
120 00:05:50,280 00:05:53,920 with the flavours of lime, chipotle and honey. with the flavours of lime, chipotle and honey.
121 00:05:54,120 00:05:57,320 There's nothing shy about these flavours, There's nothing shy about these flavours,
122 00:05:57,520 00:05:59,840 but, of course, they need to be balanced. but, of course, they need to be balanced.
123 00:06:00,040 00:06:02,280 So, you're going to brown the beef, pop it in the...? So, you're going to brown the beef, pop it in the...?
124 00:06:02,480 00:06:04,120 Pop it in the pressure cooker Pop it in the pressure cooker
125 00:06:04,320 00:06:08,320 with a little bit of nice stock and my chipotle. with a little bit of nice stock and my chipotle.
126 00:06:08,520 00:06:09,880 What salsas are you doing? What salsas are you doing?
127 00:06:10,080 00:06:14,080 My salsa is using avocado and mango. My salsa is using avocado and mango.
128 00:06:14,280 00:06:16,080 It's a bit of an explosion in your mouth. It's a bit of an explosion in your mouth.
129 00:06:16,280 00:06:18,960 OK. There are lots of sort of sweet and acidic elements in this. OK. There are lots of sort of sweet and acidic elements in this.
130 00:06:19,160 00:06:21,400 Are you worried about getting the balance of flavour right Are you worried about getting the balance of flavour right
131 00:06:21,600 00:06:23,360 and not overpowering it with sweetness? and not overpowering it with sweetness?
132 00:06:23,560 00:06:25,800 Yes, getting the balance right is so important, Yes, getting the balance right is so important,
133 00:06:26,000 00:06:28,520 but when I get it right, it's a really good dish. but when I get it right, it's a really good dish.
134 00:06:30,280 00:06:32,960 Tonight, I'm cooking tacos de canasta. Tonight, I'm cooking tacos de canasta.
135 00:06:33,160 00:06:36,640 That is made with chorizo and potatoes - That is made with chorizo and potatoes -
136 00:06:36,840 00:06:39,520 chorizo con papas - and a salsa verde. chorizo con papas - and a salsa verde.
137 00:06:39,720 00:06:42,400 I'm frying my chillies - my chilli arbol for my salsa. I'm frying my chillies - my chilli arbol for my salsa.
138 00:06:42,600 00:06:47,800 I boil some tomatillos and I need to put also some onion. I boil some tomatillos and I need to put also some onion.
139 00:06:48,000 00:06:50,560 My salsa verde needs to be very hot My salsa verde needs to be very hot
140 00:06:50,760 00:06:53,320 when you are putting on the top of the tacos, when you are putting on the top of the tacos,
141 00:06:53,520 00:06:56,560 so I hope it will be hot enough. so I hope it will be hot enough.
142 00:06:56,760 00:07:02,840 This recipe is from Tlaxcala and is very traditional in Mexico. This recipe is from Tlaxcala and is very traditional in Mexico.
143 00:07:03,040 00:07:04,360 It's very popular. It's very popular.
144 00:07:04,560 00:07:07,400 To be the perfect dish, it needs to be quite hot. To be the perfect dish, it needs to be quite hot.
145 00:07:07,600 00:07:11,320 The tortilla needs to be thin and very soft, The tortilla needs to be thin and very soft,
146 00:07:11,520 00:07:13,240 so I hope it's good. so I hope it's good.
147 00:07:16,280 00:07:19,480 I am making tequila shredded beef taco I am making tequila shredded beef taco
148 00:07:19,680 00:07:22,160 with a red cabbage slaw and guacamole. with a red cabbage slaw and guacamole.
149 00:07:22,360 00:07:24,880 I want to pressure cook it so it can get nice and tender I want to pressure cook it so it can get nice and tender
150 00:07:25,080 00:07:27,040 and cook down and be nice and delicious. and cook down and be nice and delicious.
151 00:07:27,240 00:07:30,280 I make this for my husband all the time. I make this for my husband all the time.
152 00:07:30,480 00:07:32,000 It is his favourite. It is his favourite.
153 00:07:32,240 00:07:36,000 Pretty much any time I go, "What do you want for dinner?" he's like, "Shredded beef tacos. Pretty much any time I go, "What do you want for dinner?" he's like, "Shredded beef tacos.
154 00:07:36,200 00:07:38,320 "Throw in the tequila!" (LAUGHS) "Throw in the tequila!" (LAUGHS)
155 00:07:38,520 00:07:40,720 There are lots of elements to get right tonight. There are lots of elements to get right tonight.
156 00:07:40,920 00:07:43,040 What do you need to make sure you really nail? What do you need to make sure you really nail?
157 00:07:43,240 00:07:47,040 Just get the beef cooked and get it nice and tender. Just get the beef cooked and get it nice and tender.
158 00:07:47,240 00:07:49,400 I normally slow cook everything, I normally slow cook everything,
159 00:07:49,600 00:07:52,720 but for these purposes, I'm going to use a pressure cooker. but for these purposes, I'm going to use a pressure cooker.
160 00:07:52,960 00:07:55,840 OK. Well, wonderful. Hopefully, the pressure stays in here and not on you. OK. Well, wonderful. Hopefully, the pressure stays in here and not on you.
161 00:07:56,040 00:07:58,040 Oh, yeah. Good luck. Oh, yeah. Good luck.
162 00:07:59,120 00:08:01,240 The pressure is actually on junior chef Aaron. The pressure is actually on junior chef Aaron.
163 00:08:01,440 00:08:03,680 TOMMY: That's it. Let's get it weighed up. Let's get them on. TOMMY: That's it. Let's get it weighed up. Let's get them on.
164 00:08:03,880 00:08:07,720 He's tackling two different tacos from El Publico's menu. He's tackling two different tacos from El Publico's menu.
165 00:08:07,920 00:08:09,880 AARON: Tonight, I'm doing tacos two ways. AARON: Tonight, I'm doing tacos two ways.
166 00:08:10,080 00:08:13,080 One is a fried chicken classic. One is a fried chicken classic.
167 00:08:13,280 00:08:16,880 The other one is a salsa macha Wagyu tri-tip. The other one is a salsa macha Wagyu tri-tip.
168 00:08:17,080 00:08:18,960 Do you think they're big enough to portion to three? Do you think they're big enough to portion to three?
169 00:08:19,160 00:08:20,440 Yeah. Yeah.
170 00:08:20,640 00:08:22,760 It's a little bit of a concern - Aaron on the tacos tonight. It's a little bit of a concern - Aaron on the tacos tonight.
171 00:08:22,960 00:08:25,360 He's actually a larder chef. He's actually a larder chef.
172 00:08:25,560 00:08:28,280 We really have to get this into the sous-vide... We really have to get this into the sous-vide...
173 00:08:28,480 00:08:29,760 Yeah, let's go now. Yeah, let's go now.
174 00:08:29,960 00:08:33,280 ..to cook for one and a half hours before we start to fry it. ..to cook for one and a half hours before we start to fry it.
175 00:08:33,480 00:08:36,120 There was a lot of pressure on me putting up two tacos. There was a lot of pressure on me putting up two tacos.
176 00:08:36,320 00:08:38,000 It is a lot to get done in two hours. It is a lot to get done in two hours.
177 00:08:38,200 00:08:40,760 We're going to mix that Baja. You need to get tomatoes. We're going to mix that Baja. You need to get tomatoes.
178 00:08:40,960 00:08:42,960 You need to get onion. You need to get green chilli out. You need to get onion. You need to get green chilli out.
179 00:08:43,160 00:08:45,120 The crispy chicken has a Baja, The crispy chicken has a Baja,
180 00:08:45,320 00:08:50,000 which is a mixture of creme fraiche and mayonnaise which is a mixture of creme fraiche and mayonnaise
181 00:08:50,200 00:08:52,360 and some of the zest and stuff like that. and some of the zest and stuff like that.
182 00:08:52,560 00:08:55,880 It's like watching your kid's first day at school. It's like watching your kid's first day at school.
183 00:08:56,080 00:08:58,600 I just wanted to jump down there and help. I just wanted to jump down there and help.
184 00:08:58,800 00:09:01,840 It was so hard. It was... I couldn't sit still. It was so hard. It was... I couldn't sit still.
185 00:09:02,040 00:09:03,640 Is it good? Is it good?
186 00:09:03,840 00:09:05,280 OK, great. OK, great.
187 00:09:06,440 00:09:07,720 Oh, it smells good. Oh, it smells good.
188 00:09:07,920 00:09:09,520 I want the beef in my tacos I want the beef in my tacos
189 00:09:09,720 00:09:11,360 to just kind of fall apart in your mouth. to just kind of fall apart in your mouth.
190 00:09:11,560 00:09:13,480 Wow! They nailed that taco. Wow! They nailed that taco.
191 00:09:13,680 00:09:16,880 And the tortilla is just perfect. I love it. And the tortilla is just perfect. I love it.
192 00:09:23,680 00:09:26,120 Junior chef Aaron and our four home cooks Junior chef Aaron and our four home cooks
193 00:09:26,320 00:09:30,240 are under pressure to create their version of Mexican tacos... are under pressure to create their version of Mexican tacos...
194 00:09:30,440 00:09:31,720 Oh, it smells good. Oh, it smells good.
195 00:09:31,920 00:09:35,600 ..all in a bid to wow blind-tasting judge Mark. ..all in a bid to wow blind-tasting judge Mark.
196 00:09:35,800 00:09:37,400 Mark, let's talk tacos. Mark, let's talk tacos.
197 00:09:37,600 00:09:40,720 What I'm looking for is something that's going to be really tasty. What I'm looking for is something that's going to be really tasty.
198 00:09:40,920 00:09:44,200 I don't want a meat component in there that's tough or chewy. I don't want a meat component in there that's tough or chewy.
199 00:09:44,400 00:09:48,280 So, with that rich, beautiful meat, what are you expecting with salsas? So, with that rich, beautiful meat, what are you expecting with salsas?
200 00:09:48,480 00:09:50,880 I don't want a salsa that's not going to go with anything. I don't want a salsa that's not going to go with anything.
201 00:09:51,080 00:09:53,640 It's got to actually all come together. It's got to actually all come together.
202 00:09:53,840 00:09:55,960 And, look, what's really important And, look, what's really important
203 00:09:56,160 00:09:58,040 is the actual taco itself - the tortilla. is the actual taco itself - the tortilla.
204 00:09:58,240 00:09:59,920 I want my tortilla to be nice, pliable, I want my tortilla to be nice, pliable,
205 00:10:00,120 00:10:03,520 so it's just got to encase everything that's in there, so it's just got to encase everything that's in there,
206 00:10:03,720 00:10:07,560 so I can just take a nice bite and get it all together. so I can just take a nice bite and get it all together.
207 00:10:07,760 00:10:11,800 BECKY: So, to make my tortillas, I take a nice, fine masa flour BECKY: So, to make my tortillas, I take a nice, fine masa flour
208 00:10:12,000 00:10:15,120 and mix it with a lukewarm water - you don't want it too warm - and mix it with a lukewarm water - you don't want it too warm -
209 00:10:15,320 00:10:17,120 and a little bit of salt. and a little bit of salt.
210 00:10:17,320 00:10:20,000 And I did some sneaky lime juice in there And I did some sneaky lime juice in there
211 00:10:20,200 00:10:22,440 to add a little bit of extra flavour. to add a little bit of extra flavour.
212 00:10:23,520 00:10:26,920 Masa is made from corn meal, so it's gluten-free, Masa is made from corn meal, so it's gluten-free,
213 00:10:27,120 00:10:30,400 so you've really got to work it to bring out the elasticity in it. so you've really got to work it to bring out the elasticity in it.
214 00:10:30,600 00:10:32,800 It needs some more water, Chef. Yeah. It needs some more water, Chef. Yeah.
215 00:10:33,000 00:10:36,400 We use a tortilla press, handmade at El Publico, We use a tortilla press, handmade at El Publico,
216 00:10:36,600 00:10:39,160 and I think it gets the best results. and I think it gets the best results.
217 00:10:41,360 00:10:44,920 I did have a little hiccup with the tortillas. I did have a little hiccup with the tortillas.
218 00:10:47,400 00:10:49,160 I forgot to put the top on. I forgot to put the top on.
219 00:10:49,360 00:10:50,760 That's just a recipe for disaster, That's just a recipe for disaster,
220 00:10:50,960 00:10:52,840 so it was just a matter of kneading it back together so it was just a matter of kneading it back together
221 00:10:53,040 00:10:54,760 and having another go. and having another go.
222 00:10:56,280 00:10:59,280 DAVID: I heat two pans, two different temperatures - DAVID: I heat two pans, two different temperatures -
223 00:10:59,480 00:11:00,800 one really hot, one medium-hot - one really hot, one medium-hot -
224 00:11:01,000 00:11:02,560 and it goes from one to the other. and it goes from one to the other.
225 00:11:02,760 00:11:05,000 Ideally, on the last flip, you should get a bit of a puff, Ideally, on the last flip, you should get a bit of a puff,
226 00:11:05,200 00:11:07,760 so, I mean, it should pillow up a little bit. so, I mean, it should pillow up a little bit.
227 00:11:07,960 00:11:10,880 Even just a little bit is fine with me. (LAUGHS) Even just a little bit is fine with me. (LAUGHS)
228 00:11:13,800 00:11:15,360 You do want to get this nice puff You do want to get this nice puff
229 00:11:15,560 00:11:17,440 because that means the layers are separating, because that means the layers are separating,
230 00:11:17,640 00:11:20,080 you're getting the steam inside and it's cooking it. you're getting the steam inside and it's cooking it.
231 00:11:20,280 00:11:23,520 Whoo-hoo! I'm happy. (LAUGHS) Whoo-hoo! I'm happy. (LAUGHS)
232 00:11:23,720 00:11:26,560 I'm happy with that. Phew! I'm happy with that. Phew!
233 00:11:28,000 00:11:31,040 Who taught you how to make these special type of tacos? Who taught you how to make these special type of tacos?
234 00:11:31,240 00:11:32,960 Yeah, my mum and my grandma. Yeah, my mum and my grandma.
235 00:11:33,160 00:11:38,360 Usually, we love street food, so they teach me how to do it. Usually, we love street food, so they teach me how to do it.
236 00:11:38,560 00:11:42,880 I think this is absolutely fantastic because, to the Australian public, I think this is absolutely fantastic because, to the Australian public,
237 00:11:43,080 00:11:45,960 they probably have not heard of this style of taco before - they probably have not heard of this style of taco before -
238 00:11:46,200 00:11:49,960 making a taco and then actually putting it into a basket to let it sweat. making a taco and then actually putting it into a basket to let it sweat.
239 00:11:50,160 00:11:52,200 Probably, they're like, "What is going on?" Probably, they're like, "What is going on?"
240 00:11:52,440 00:11:57,120 But this is a very classic, authentic recipe for tacos if I'm not mistaken, right? But this is a very classic, authentic recipe for tacos if I'm not mistaken, right?
241 00:11:57,320 00:11:58,600 Yes. Yes.
242 00:11:58,800 00:12:03,120 It needs to sweat, so I need to put also the oil with the chilli, It needs to sweat, so I need to put also the oil with the chilli,
243 00:12:03,320 00:12:05,320 some onion and wrap it. some onion and wrap it.
244 00:12:05,520 00:12:09,720 Everything that you wrap, leave it there for 15 minutes, Everything that you wrap, leave it there for 15 minutes,
245 00:12:09,920 00:12:14,480 so that makes the tortilla very soft and sweaty. so that makes the tortilla very soft and sweaty.
246 00:12:14,680 00:12:16,880 You have 15 minutes left! You have 15 minutes left!
247 00:12:17,080 00:12:19,960 15 minutes till you need your plates on the pass. 15 minutes till you need your plates on the pass.
248 00:12:20,160 00:12:23,080 Tasting it to make sure that the flavours are balanced Tasting it to make sure that the flavours are balanced
249 00:12:23,280 00:12:26,200 and that everything comes through in the way that I want it to. and that everything comes through in the way that I want it to.
250 00:12:27,240 00:12:28,640 There wasn't enough honey flavour, There wasn't enough honey flavour,
251 00:12:28,840 00:12:32,000 so I've actually added a different type of honey. so I've actually added a different type of honey.
252 00:12:32,200 00:12:34,320 This is a different one than the one I was using, This is a different one than the one I was using,
253 00:12:34,520 00:12:36,000 so it's got a different taste to it. so it's got a different taste to it.
254 00:12:36,200 00:12:38,440 I'll keep tasting it, and if it's too sweet, I'll keep tasting it, and if it's too sweet,
255 00:12:38,640 00:12:41,360 I'll just keep balancing and tweaking until I'm happy with it I'll just keep balancing and tweaking until I'm happy with it
256 00:12:41,560 00:12:45,160 and then, hopefully, Mark is going to be happy with it too. and then, hopefully, Mark is going to be happy with it too.
257 00:12:46,960 00:12:49,800 BECKY: Right now, I'm doing the cabbage slaw. BECKY: Right now, I'm doing the cabbage slaw.
258 00:12:50,000 00:12:55,840 So, I've done a lime, coriander, and sour cream kind of sauce, So, I've done a lime, coriander, and sour cream kind of sauce,
259 00:12:56,040 00:12:57,920 and I'm going to toss that into there. and I'm going to toss that into there.
260 00:13:04,280 00:13:06,880 When I pulled the beef out, it shredded beautifully. When I pulled the beef out, it shredded beautifully.
261 00:13:07,080 00:13:08,360 Looks good. Looks good.
262 00:13:08,560 00:13:10,960 The beef is shredding up nicely, so I'm happy. The beef is shredding up nicely, so I'm happy.
263 00:13:11,160 00:13:13,960 We'll see how it tastes. (LAUGHS) We'll see how it tastes. (LAUGHS)
264 00:13:15,600 00:13:17,360 This is going to be the chocolate mole - This is going to be the chocolate mole -
265 00:13:17,560 00:13:18,840 my version of a chocolate mole. my version of a chocolate mole.
266 00:13:19,040 00:13:21,760 My quick, weekly mole that I use for when we have tacos. My quick, weekly mole that I use for when we have tacos.
267 00:13:21,960 00:13:23,960 It's based on the traditional chocolate mole, It's based on the traditional chocolate mole,
268 00:13:24,160 00:13:26,240 but it doesn't have as many ingredients but it doesn't have as many ingredients
269 00:13:26,440 00:13:27,720 as it traditionally would have, as it traditionally would have,
270 00:13:27,920 00:13:31,120 but it's sort of Dave's version of the mole. but it's sort of Dave's version of the mole.
271 00:13:31,320 00:13:33,400 It's cocoa - it's not chocolate - so it's not sweetened. It's cocoa - it's not chocolate - so it's not sweetened.
272 00:13:33,600 00:13:35,800 It's not like a confectionary chocolate. It's not like a confectionary chocolate.
273 00:13:36,000 00:13:38,840 Just picturing it with the other flavours on the plate. Just picturing it with the other flavours on the plate.
274 00:13:39,040 00:13:41,440 Obviously, with the beef, it needs to be balanced Obviously, with the beef, it needs to be balanced
275 00:13:41,640 00:13:43,640 when you're eating the taco itself when you're eating the taco itself
276 00:13:43,840 00:13:46,240 'cause you're not eating this on its own necessarily. 'cause you're not eating this on its own necessarily.
277 00:13:46,440 00:13:48,200 I wanted my beef to be medium-rare. I wanted my beef to be medium-rare.
278 00:13:48,400 00:13:50,720 Unfortunately, it's probably gone just a little bit over that Unfortunately, it's probably gone just a little bit over that
279 00:13:50,920 00:13:52,240 to about the medium stage, to about the medium stage,
280 00:13:52,440 00:13:53,880 although it's a really nice cut of meat. although it's a really nice cut of meat.
281 00:13:54,080 00:13:55,400 Um, I'll probably get away with it. Um, I'll probably get away with it.
282 00:13:55,600 00:13:57,440 Five minutes to go! Five minutes to go!
283 00:13:57,640 00:14:01,440 I really want the beef in my tacos to be nice and tender I really want the beef in my tacos to be nice and tender
284 00:14:01,640 00:14:03,320 and just kind of fall apart in your mouth, and just kind of fall apart in your mouth,
285 00:14:03,520 00:14:05,120 and, hopefully, they like it. and, hopefully, they like it.
286 00:14:05,320 00:14:08,600 I'd like it to turn out to be very flavourful, I'd like it to turn out to be very flavourful,
287 00:14:08,800 00:14:10,880 but I do hope that I haven't gone overboard but I do hope that I haven't gone overboard
288 00:14:11,080 00:14:12,640 with the sweetness. with the sweetness.
289 00:14:12,840 00:14:14,800 It's just going to have to do. It's just going to have to do.
290 00:14:16,800 00:14:19,720 TOMMY: Think about that chicken. Got to hustle, bro. Got to hustle. TOMMY: Think about that chicken. Got to hustle, bro. Got to hustle.
291 00:14:19,920 00:14:21,200 With these two tacos, With these two tacos,
292 00:14:21,400 00:14:24,120 cooking two different proteins, it was definitely a push. cooking two different proteins, it was definitely a push.
293 00:14:24,320 00:14:26,120 I'm stressing out. I'm stressing out.
294 00:14:26,320 00:14:27,960 Chicken. Chh-chh-chh-chh-chh! Chicken. Chh-chh-chh-chh-chh!
295 00:14:28,160 00:14:30,000 And I'm standing there just like... And I'm standing there just like...
296 00:14:31,800 00:14:33,840 Come on, Chef. Come on. Steak on. Come on, Chef. Come on. Steak on.
297 00:14:34,040 00:14:37,440 The Wagyu tri-tip that we're using isn't marinated. The Wagyu tri-tip that we're using isn't marinated.
298 00:14:37,640 00:14:39,920 We wanted to emphasise the freshness of the dish. We wanted to emphasise the freshness of the dish.
299 00:14:40,120 00:14:41,560 Beef's there. Beef's there.
300 00:14:42,840 00:14:44,760 That, combined with the blowtorched cheese That, combined with the blowtorched cheese
301 00:14:44,960 00:14:46,240 and fresh garnish, and fresh garnish,
302 00:14:46,480 00:14:49,560 we feel that's the best way to pay homage to such a beautiful cut of meat. we feel that's the best way to pay homage to such a beautiful cut of meat.
303 00:14:49,760 00:14:50,760 Whoo! Whoo!
304 00:14:50,960 00:14:54,640 There's one minute to go, yeah? One minute. There's one minute to go, yeah? One minute.
305 00:14:58,560 00:15:00,800 Let's go. Finish it. Let's go. Finish it.
306 00:15:02,560 00:15:04,920 I suggest you put something on the plate. I suggest you put something on the plate.
307 00:15:06,240 00:15:07,680 It's got to be on the pass. It's got to be on the pass.
308 00:15:09,480 00:15:12,040 10 seconds! Go! 10 seconds! Go!
309 00:15:13,680 00:15:16,520 More macho! Chicken on. Chicken on. More macho! Chicken on. Chicken on.
310 00:15:17,840 00:15:19,200 Where did the time go? Where did the time go?
311 00:15:19,400 00:15:21,280 Um, I did end up using the baking tray. Um, I did end up using the baking tray.
312 00:15:21,480 00:15:23,840 CHEF: That's your plate, bro. That's your plate, bro. CHEF: That's your plate, bro. That's your plate, bro.
313 00:15:24,040 00:15:27,160 It was, like, totally just random. I don't know where that came from. It was, like, totally just random. I don't know where that came from.
314 00:15:30,920 00:15:33,680 (APPLAUSE) Good work! (APPLAUSE) Good work!
315 00:15:33,880 00:15:36,720 Certain elements were an issue getting over the line. Certain elements were an issue getting over the line.
316 00:15:36,920 00:15:39,200 Obviously, the plating was the end kind of struggle, Obviously, the plating was the end kind of struggle,
317 00:15:39,400 00:15:42,920 but I think the flavours are there, so I'm pretty stoked about that. but I think the flavours are there, so I'm pretty stoked about that.
318 00:15:48,040 00:15:51,320 It's Mexican week and the taco challenge is over. It's Mexican week and the taco challenge is over.
319 00:15:51,520 00:15:53,800 Our home cooks went up against the junior chef Our home cooks went up against the junior chef
320 00:15:54,000 00:15:55,760 from El Publico, Aaron. from El Publico, Aaron.
321 00:15:55,960 00:15:59,960 Mark, tonight's blind-tasting judge, will now taste all five dishes Mark, tonight's blind-tasting judge, will now taste all five dishes
322 00:16:00,160 00:16:03,800 without knowing if they were prepared by a home cook or the restaurant. without knowing if they were prepared by a home cook or the restaurant.
323 00:16:04,000 00:16:06,560 Wow! Yes, that's right, Mark. Wow! Wow! Yes, that's right, Mark. Wow!
324 00:16:06,760 00:16:09,480 We had an epic showdown. We had an epic showdown.
325 00:16:09,680 00:16:13,520 People were scrambling to really put their plate up on the pass. People were scrambling to really put their plate up on the pass.
326 00:16:15,480 00:16:19,480 This is a chorizo and potato tacos canasta. This is a chorizo and potato tacos canasta.
327 00:16:19,680 00:16:21,760 Wow! Look at this! So cute. Wow! Look at this! So cute.
328 00:16:21,960 00:16:24,760 It's a very traditional taco. It's a very traditional taco.
329 00:16:24,960 00:16:28,120 Very popular street food where they get the tacos Very popular street food where they get the tacos
330 00:16:28,320 00:16:30,320 and they put it into this canasta and they put it into this canasta
331 00:16:30,520 00:16:32,560 and let it steam till it's nice and soft. and let it steam till it's nice and soft.
332 00:16:32,760 00:16:34,640 Wow. Isn't that interesting? Wow. Isn't that interesting?
333 00:16:48,600 00:16:50,400 The tortilla is just perfect. The tortilla is just perfect.
334 00:16:50,600 00:16:54,160 It's just nice and pliable and it's not chewy. It's just nice and pliable and it's not chewy.
335 00:16:54,360 00:16:55,640 You just put it in your mouth. You just put it in your mouth.
336 00:16:55,840 00:16:58,080 It's nice and soft and fluffy almost. It's nice and soft and fluffy almost.
337 00:16:58,280 00:17:00,840 The sauce is great. Got a little bit of a bite to it. The sauce is great. Got a little bit of a bite to it.
338 00:17:01,040 00:17:05,360 Yes, that's a tomatillo, avocado and jalapeno salsa. Yes, that's a tomatillo, avocado and jalapeno salsa.
339 00:17:05,560 00:17:07,920 I like this. It's very simple. I like this. It's very simple.
340 00:17:08,120 00:17:11,320 It's got the chorizo and the creaminess of the potato, It's got the chorizo and the creaminess of the potato,
341 00:17:11,520 00:17:13,920 which is really nice, and the crunch of the onion. which is really nice, and the crunch of the onion.
342 00:17:14,120 00:17:16,560 I think there's just a little bit too much spice I think there's just a little bit too much spice
343 00:17:16,760 00:17:18,600 because I can still feel that heat, because I can still feel that heat,
344 00:17:18,800 00:17:21,360 even though the avocado is trying to cool that down. even though the avocado is trying to cool that down.
345 00:17:21,560 00:17:25,320 MELISSA LEONG: This is a pulled beef taco with lime, honey and chipotle. MELISSA LEONG: This is a pulled beef taco with lime, honey and chipotle.
346 00:17:25,520 00:17:27,120 Let's face it - really generous. Let's face it - really generous.
347 00:17:27,320 00:17:28,800 Look how much is on that tortilla. Look how much is on that tortilla.
348 00:17:29,000 00:17:33,760 I mean, I'd really need a bib to tuck into that. I mean, I'd really need a bib to tuck into that.
349 00:17:44,080 00:17:45,760 You know what? You know what?
350 00:17:45,960 00:17:48,480 The pulled beef on that is cooked really nice. The pulled beef on that is cooked really nice.
351 00:17:48,680 00:17:50,680 It's got a smoky flavour through it, It's got a smoky flavour through it,
352 00:17:50,880 00:17:54,840 but the flavour's a bit too sweet. but the flavour's a bit too sweet.
353 00:17:55,040 00:17:57,320 There is the addition of honey in the beef. There is the addition of honey in the beef.
354 00:17:57,520 00:18:00,280 It does overpower the savoury aspect of it. It does overpower the savoury aspect of it.
355 00:18:00,480 00:18:03,920 And let's face it - the addition of a little bit of acidity there And let's face it - the addition of a little bit of acidity there
356 00:18:04,120 00:18:05,840 would have been really nice would have been really nice
357 00:18:06,040 00:18:08,120 to cut through all of that sweetness. to cut through all of that sweetness.
358 00:18:08,320 00:18:10,520 Would have helped it a lot. Would have helped it a lot.
359 00:18:11,840 00:18:15,200 This is a crispy chicken and cabbage taco, This is a crispy chicken and cabbage taco,
360 00:18:15,400 00:18:18,200 and steak and cheese tacos. and steak and cheese tacos.
361 00:18:18,400 00:18:19,920 A baking tray? A baking tray?
362 00:18:20,120 00:18:21,880 Were they sort of, like, running up to the pass? Were they sort of, like, running up to the pass?
363 00:18:22,080 00:18:23,440 They were. Yes, they were. They were. Yes, they were.
364 00:18:23,640 00:18:27,080 It was either this or no plate at all on the pass. It was either this or no plate at all on the pass.
365 00:18:27,280 00:18:28,960 Well, look, they look delicious anyway. Well, look, they look delicious anyway.
366 00:18:29,160 00:18:31,040 Try the chicken. Try the chicken.
367 00:18:39,640 00:18:40,920 Mmm. Mmm.
368 00:18:41,120 00:18:42,440 Wow! Wow!
369 00:18:42,640 00:18:45,560 They nailed that chicken taco because that flavour combination They nailed that chicken taco because that flavour combination
370 00:18:45,760 00:18:47,080 is really, really nice. is really, really nice.
371 00:18:47,280 00:18:49,120 The beef? The beef?
372 00:18:54,760 00:18:59,080 Mmm. Could have had a bit more flavour in there. Mmm. Could have had a bit more flavour in there.
373 00:18:59,280 00:19:01,280 They've left everything else on top They've left everything else on top
374 00:19:01,480 00:19:04,040 and, um, the flavour profile, it's just not there. and, um, the flavour profile, it's just not there.
375 00:19:04,240 00:19:06,440 Overall, look, really impressive Overall, look, really impressive
376 00:19:06,640 00:19:08,760 that they got two tacos up on the plate. that they got two tacos up on the plate.
377 00:19:08,960 00:19:12,240 The only downside is they should have marinated the beef The only downside is they should have marinated the beef
378 00:19:12,440 00:19:15,040 or given it a little bit of, um, flavour or given it a little bit of, um, flavour
379 00:19:15,240 00:19:17,600 because it just doesn't come through. because it just doesn't come through.
380 00:19:18,640 00:19:23,200 These are beef tacos with a cabbage slaw and three salsas. These are beef tacos with a cabbage slaw and three salsas.
381 00:19:23,400 00:19:25,120 Three salsas? Three salsas?
382 00:19:25,320 00:19:27,920 Yeah! Wow! That's really nice. Yeah! Wow! That's really nice.
383 00:19:31,480 00:19:32,760 And just to let you know, And just to let you know,
384 00:19:32,960 00:19:34,640 the beef was intended to be medium-rare. the beef was intended to be medium-rare.
385 00:19:34,840 00:19:36,120 OK. OK.
386 00:19:36,320 00:19:39,400 Try a little bit of this. So, this is the mole? Try a little bit of this. So, this is the mole?
387 00:19:39,600 00:19:42,160 Yes, this is the chocolate mole. Yes, this is the chocolate mole.
388 00:19:45,200 00:19:49,160 This isn't a bad combination. This is a really well-balanced mole. This isn't a bad combination. This is a really well-balanced mole.
389 00:19:49,360 00:19:52,600 Look, overall, this one had great salsas. Look, overall, this one had great salsas.
390 00:19:52,800 00:19:54,360 The meat was still tender, The meat was still tender,
391 00:19:54,560 00:19:56,520 but not how they intended to cook it, but not how they intended to cook it,
392 00:19:56,720 00:19:58,800 which is a real pity. which is a real pity.
393 00:20:00,760 00:20:04,840 These are tequila beef tacos with cabbage slaw. These are tequila beef tacos with cabbage slaw.
394 00:20:05,040 00:20:06,920 Tequila beef? Tequila beef?
395 00:20:07,120 00:20:09,600 Look, this looks really nice and easy. Look, this looks really nice and easy.
396 00:20:09,800 00:20:12,880 Something you can just pick up and pop into your mouth as well. Something you can just pick up and pop into your mouth as well.
397 00:20:19,520 00:20:21,280 What a lovely taco. What a lovely taco.
398 00:20:21,480 00:20:25,160 That salsa is so nice, light and tangy and fresh, That salsa is so nice, light and tangy and fresh,
399 00:20:25,360 00:20:29,360 and its nicely-shredded meat goes well with that jalapeno. and its nicely-shredded meat goes well with that jalapeno.
400 00:20:29,560 00:20:33,120 And look at this tortilla. It's just... It's perfect. And look at this tortilla. It's just... It's perfect.
401 00:20:33,320 00:20:36,040 I could be running after a bus holding one of these. I could be running after a bus holding one of these.
402 00:20:36,240 00:20:39,440 This is a really well-balanced taco. I love it. This is a really well-balanced taco. I love it.
403 00:20:39,640 00:20:42,640 Well, there's five different plates of tacos on the pass. Well, there's five different plates of tacos on the pass.
404 00:20:42,840 00:20:46,720 You've got to decide which taco you liked the most. You've got to decide which taco you liked the most.
405 00:20:51,440 00:20:54,200 Tonight, our home cooks have used their experience Tonight, our home cooks have used their experience
406 00:20:54,400 00:20:57,000 to deliver their best tacos to the pass. to deliver their best tacos to the pass.
407 00:21:00,120 00:21:03,520 Now blind-tasting judge Mark will announce if they did enough Now blind-tasting judge Mark will announce if they did enough
408 00:21:03,720 00:21:05,680 to out-cook junior chef Aaron. to out-cook junior chef Aaron.
409 00:21:05,880 00:21:09,840 Well, what better way to start Mexican week than a taco challenge? Well, what better way to start Mexican week than a taco challenge?
410 00:21:10,040 00:21:12,320 Home cooks, does anyone think Home cooks, does anyone think
411 00:21:12,520 00:21:14,520 they could beat the restaurant tonight? they could beat the restaurant tonight?
412 00:21:14,760 00:21:16,440 Hope so. I hope so. Yeah, I hope I have. Hope so. Hope so. I hope so. Yeah, I hope I have. Hope so.
413 00:21:16,640 00:21:19,160 Jo, how much would you like to cook again? Jo, how much would you like to cook again?
414 00:21:19,360 00:21:21,480 Very, very much. I'm not ready to go home. Very, very much. I'm not ready to go home.
415 00:21:21,680 00:21:23,160 Tommy, how did Aaron go? Tommy, how did Aaron go?
416 00:21:23,360 00:21:26,240 I think he's got all the elements on the plate, the tacos. I think he's got all the elements on the plate, the tacos.
417 00:21:26,440 00:21:30,000 I know the flavours are good. I guess it's up to Mark. I know the flavours are good. I guess it's up to Mark.
418 00:21:30,200 00:21:33,160 Look, the pass was just vibrant Look, the pass was just vibrant
419 00:21:33,360 00:21:36,400 and it was exactly how I imagined Mexico would be. and it was exactly how I imagined Mexico would be.
420 00:21:37,800 00:21:40,160 The best plate on the pass for me was... The best plate on the pass for me was...
421 00:21:42,400 00:21:43,880 ..tequila beef tacos. ..tequila beef tacos.
422 00:21:47,320 00:21:49,800 Whose are those? That's me! (LAUGHS) (APPLAUSE) Whose are those? That's me! (LAUGHS) (APPLAUSE)
423 00:21:50,000 00:21:51,400 Oh, wow! Oh, wow!
424 00:21:53,280 00:21:57,560 I tell you what - those tortillas were just beautiful. I tell you what - those tortillas were just beautiful.
425 00:21:57,760 00:22:00,520 And the salsa just popped and balanced it right out. And the salsa just popped and balanced it right out.
426 00:22:00,720 00:22:03,160 So, well done. Thank you very much. So, well done. Thank you very much.
427 00:22:05,240 00:22:06,800 Ooh! Oh! Ooh! Oh!
428 00:22:07,000 00:22:09,800 I was, yeah, so happy. So, so happy. I was, yeah, so happy. So, so happy.
429 00:22:10,000 00:22:12,760 I did not expect it at all. I did not expect it at all.
430 00:22:12,960 00:22:14,840 Aaron, how are you feeling? Aaron, how are you feeling?
431 00:22:15,040 00:22:17,560 Coming in as the chef Coming in as the chef
432 00:22:17,760 00:22:20,480 versus four amazingly talented home cooks, versus four amazingly talented home cooks,
433 00:22:20,680 00:22:22,120 there's so much pressure going on. there's so much pressure going on.
434 00:22:22,320 00:22:23,800 These guys are just amazing. These guys are just amazing.
435 00:22:25,000 00:22:25,800 Mark, Mark,
436 00:22:26,000 00:22:27,720 which plate on the pass which plate on the pass
437 00:22:27,920 00:22:30,080 did not live up to your expectations? did not live up to your expectations?
438 00:22:30,280 00:22:34,000 The plate that didn't live up to expectations for me was... The plate that didn't live up to expectations for me was...
439 00:22:35,160 00:22:36,880 ..pulled beef tacos. ..pulled beef tacos.
440 00:22:37,960 00:22:41,680 Whose is that? That's me. (CHUCKLES) Whose is that? That's me. (CHUCKLES)
441 00:22:41,880 00:22:44,000 Jo! How are you feeling? Jo! How are you feeling?
442 00:22:44,200 00:22:47,320 Disappointed, but that's life. I've had a great time. Disappointed, but that's life. I've had a great time.
443 00:22:47,520 00:22:51,720 Overall, the balance of flavours, it was just a little bit too sweet. Overall, the balance of flavours, it was just a little bit too sweet.
444 00:22:51,920 00:22:54,040 Got to say, I've had an absolute ball. Got to say, I've had an absolute ball.
445 00:22:54,240 00:22:56,120 I would love to have gone on and cooked further, I would love to have gone on and cooked further,
446 00:22:56,320 00:22:59,040 but I'm so happy that I'm here today and I got this opportunity. but I'm so happy that I'm here today and I got this opportunity.
447 00:22:59,240 00:23:00,560 I'm so sorry, Jo. I'm so sorry, Jo.
448 00:23:00,760 00:23:02,840 That does mean you ARE going home tonight. That does mean you ARE going home tonight.
449 00:23:03,080 00:23:07,000 But, congratulations, Becky. You got best plate on the pass. Whoo! But, congratulations, Becky. You got best plate on the pass. Whoo!
450 00:23:07,200 00:23:10,480 You managed to beat the restaurant, so you get this trophy! You managed to beat the restaurant, so you get this trophy!
451 00:23:10,680 00:23:15,560 Whoo! Thank you! Thank you. Thank you. Whoo! Thank you! Thank you. Thank you.
452 00:23:17,600 00:23:18,880 Next time... Next time...
453 00:23:19,080 00:23:20,760 MAN: Aguachile translates to chilli water. MAN: Aguachile translates to chilli water.
454 00:23:20,960 00:23:23,280 FLOR: I think it's important to show all Australia FLOR: I think it's important to show all Australia
455 00:23:23,480 00:23:25,280 the way that the Mexicans cook. the way that the Mexicans cook.
456 00:23:25,480 00:23:27,280 BECKY: The fish and I are not getting along. BECKY: The fish and I are not getting along.
457 00:23:27,480 00:23:29,480 We are not friends. (LAUGHS) We are not friends. (LAUGHS)
458 00:23:29,680 00:23:31,320 The scallops have to be spot-on. The scallops have to be spot-on.
459 00:23:31,520 00:23:34,440 It's delicious. Looks like something from a restaurant. It's delicious. Looks like something from a restaurant.
460 00:23:34,640 00:23:38,880 And later in the week, join me on a unique culinary adventure And later in the week, join me on a unique culinary adventure
461 00:23:39,080 00:23:41,000 through restaurant El Publico. through restaurant El Publico.
462 00:23:41,200 00:23:46,480 Wow. So good! Fresh, sexy, smoky. Great way to start a meal. Wow. So good! Fresh, sexy, smoky. Great way to start a meal.